A tale of two states!

Inspired by Chetan Bhagat's book and the more recent Dum Maro Dum (it is based in Goa) - dinner tonight was a fusion of Punjabi and Goan cuisines :)
Beetroot parathas with Goan Egg curry (fish curry with no fish but eggs instead!)

Beetroot parathas and Goan egg curry

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Beetroot Paratha

2 cups beetroots chopped

1 onion chopped

2-3 green chillies

1 inch piece of ginger

2-3 cloves of garlic

1 tsp garam masala

salt to taste

Grind all the above except the garam masala pd to a paste and reserve. Heat a pan and add a tblsp of oil. Saute the ground mixture on low heat till all the water evaporates. Add the garama masala and cook for a minute more. Cool and use this as a stuffing for your parathas. (Take a ball sized amount of stuffing and place it inside the chapati dough and shape in to balls. Roll it into parathas and cook on a griddle till lightly brown on both sides and then add a little oil or ghee and cook till they turn brown)

Goan Egg Curry

4 eggs boiled, peeled and cut in halves lengthwise

2 onions finely sliced

1/2 raw mango cut into chunks

Salt to taste

To be ground to a paste

4 Dry red chillies (use the Kashmiri chillies if you have them - they give a better color)
1/2 a coconut cut into small pieces
1/2 inch piece of ginger

3-4 flakes of garlic
5 - 6 peppercorns
1 tsp coriander seeds
4-5 methi seeds
marble sized ball of tamarind
1/2 tsp turmeric pd
1/2 tsp cumin seeds
1 green chilli
salt to taste

Grind all the above to a smooth paste and reserve.

Heat oil in a pan and then add the sliced onions and fry till they turn brown. Then add the ground mixture and fry for 4-5 minutes. Add water according to the desired consistency and the green mango chunks and salt and cover and cook till the mango chunks are well cooked.

Tastes great with rice!

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Sat Sri akal! Rati Boren Zavonn!